Best 3 Iced Lemon Shortbread Bars Recipes
If you have a weakness for delectable desserts that combine a satisfying crunch with a burst of refreshing citrus flavor, then iced lemon shortbread bars are an absolute must-try. These delightful treats are composed of a buttery, crumbly shortbread crust topped with a layer of tangy lemon curd and finished with a velvety smooth icing. The perfect combination of sweet and tart, these bars are a delightful treat for any occasion, whether you're hosting a garden party or simply want to indulge in a little something special.
Let's cook with our recipes!
ICED LEMON SHORTBREAD BARS
Buttery, rich shortbread bursts with a twist of lemon flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
- In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers.
- Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes.
- Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 10 g, TransFat 0 g
ICED LEMON SHORTBREAD BARS
Make and share this Iced Lemon Shortbread Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 55m
Yield 24-36 serving(s)
Number Of Ingredients 12
Steps:
- heat oven to 325* -- grease bottom and side of a 13x9 pan -- with crisco.set aside.
- beat sugars and butter in large mixing bowl -- until combined.
- beat on medium speed until light and fluffy --
- stir in lemon zest and lemon juice --
- stir in flour, cornstarch, and salt.
- press dough in pan -- with floured fingers.
- bake 35-45 minutes or top is lightly golden brown --
- cool completely in pan on wire rack for about 45 minutes.
- spread with lemon icing -- let stand 15 minutes.until set.
- for bars, cut into 6x6 rows.
- to prepare LEMON ICING:.
- mix all ingredients in medium bowl with spoon until smooth and spreadable.
Nutrition Facts : Calories 185.3, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 79.8, Carbohydrate 28.1, Fiber 0.4, Sugar 15.9, Protein 1.3
ICED LEMON SHORTBREAD BARS
Buttery, rich shortbread bursts with a twist of lemon flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
- In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers.
- Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes.
- Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 10 g, TransFat 0 g
Tips:
- Use cold butter: Cold butter will help to keep the shortbread bars from spreading too much in the oven.
- Cream the butter and sugar together until light and fluffy: This will help to create a smooth and creamy texture for the shortbread bars.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the eggs from curdling.
- Stir in the flour and salt until just combined: Do not overmix the dough, or the shortbread bars will be tough.
- Press the dough into a 9x13 inch baking pan: The dough should be about 1/2 inch thick.
- Bake the shortbread bars for 20-25 minutes, or until the edges are golden brown: Do not overbake the shortbread bars, or they will be dry.
- Let the shortbread bars cool completely before frosting: This will help to prevent the frosting from melting.
- Make the frosting by beating together the butter, cream cheese, powdered sugar, lemon juice, and lemon zest: The frosting should be smooth and fluffy.
- Spread the frosting over the cooled shortbread bars: The frosting should be about 1/4 inch thick.
- Chill the shortbread bars for at least 30 minutes before serving: This will help to set the frosting.
Conclusion:
These iced lemon shortbread bars are a delicious and easy-to-make treat that are perfect for any occasion. The shortbread bars are buttery and crumbly, and the lemon frosting is tangy and refreshing. These bars are sure to be a hit with everyone who tries them.
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